The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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burnchar's picture
burnchar

List of KitchenAid mixers with brushless DC (BLDC) motors

Brushless DC (BLDC) motors have many advantages over other motor types in terms of durability, noise, efficiency, and consistency. A well-designed induction motor system can be competitive, but for home appliances is usually considered inferior.

BLDC motors/controllers are complex to design and expensive to build so are usually included only in higher-end appliances.

I researched which KA mixers have a BLDC motor because my wife has expressed interest in breadmaking. The following is an exhaustive list of KA's residential mixers with BLDC motors:

  1. KSM7586P* (currently marketed as the "Pro Line Series 7-Qt Bowl Lift Stand Mixer"
  2. KSM6573* (currently marketed as "6-Qt. Professional 6000 HD" and sold at Amazon, Costco, and certain other retailers but not directly by KitchenAid). This one has an unusual bowl design making it incompatible with certain KA accessories.
  3. KSM6521* (currently marketed as "Professional 6500 Design™ Series bowl-lift Stand Mixer").

Note the * is a wildcard for any submodel. For example, KSM6521XCA is a red KSM6521 with a glass bowl.

Several KA employees told me that their commercial mixers (all 1 of them) do not use a BLDC motor, but they also told me that the commercial mixers are handled by another department. The mostly useless KA website implies that the motor is the same as used in the Pro Line series, but this is speculation.

I don't make bread but in my research, I found this site's forums useful so decided to contribute back.

Eclarner's picture
Eclarner

Eclair storage

How long would leftover eclairs last when stored in an airtight container in the refrigerator?

donaldG's picture
donaldG

Spent Coffee Grounds Bread? Ideas? Thoughts?

I'm saving up our spent coffee grounds (nice locally roasted Colombian coarse ground for the French press) and want to bake them into a sourdough loaf. Not the biggest sweets person so...ideas/thoughts? I'm thinking rye + grounds + oats (or sprouted oats?). Maybe a hint of cocoa or cayenne? or rosemary! 

Now that I'm starting to feel comfortable with a country loaf I'm just looking for ways to expand :D

Thanks in advance!

FranciscoA's picture
FranciscoA

Stickiest dough you've ever seen.

Hi everyone,

I'm learning how to bake sourdough bread and I find it very interesting, however I'm starting to lose my patience with it...

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have never seen something as sticky as what I'm dealing with right here.

My dough will stick to absolutely everything, even the brand new dough scraper that I bought is useless against this. I have tried everything: oil, flour, cold water, a spatula, a scraper... NOTHING works.

I'm doing just as many youtube videos and tutorials suggest and they never end up with such an sticky monster as I do. It's driving me crazy.

I really appreciate your help,

This is a short clip of me tryng to fold my dough: https://www.dropbox.com/s/h12qkh14uyrd0ev/video-1468336333.mp4?dl=0

Thanks!

Elagins's picture
Elagins

BBGA Article on Rye Chemistry

Bread Baker's Guild of America recently published my article on rye chemistry in their quarterly newsletter, Bread Lines. To download click here.

Stan Ginsberg
theryebaker.com

Ru007's picture
Ru007

72% rye 28% whole wheat SD with sunflower seeds

This week’s bake was a redo of the 70% rye SD with sunflower seeds and following my theme from the previous two weeks, I replaced the 30% white flour with whole wheat.

The formula was more or less the same, except that I increased the hydration (because I was using whole wheat flour which is a thirstier than white) and the percentage of sunflower seeds from 16% to 20%.

Here’s the formula:

 

  

Weight (g)

%

 

Final Dough

%

       

Levain (81% hydration)

450

110%

   

Water

 

400

98%

 

601

92%

Flour

 

408

100%

 

657

100%

Whole wheat

 

   

187

28%

Rye

408

   

471

72%

       

Salt

 

14

3%

 

14

2%

       

Sunflower seeds

135

33%

 

135

21%

       

Total dough weight

1407

  

1407

 

 The method is really simple:

  1. I did a 3 stage levain build using 8g of rye starter. The first and second builds were done with just whole wheat flour and the last build was a combination of rye and whole wheat. In the end all the whole wheat flour was in the levain.
  2. Mix everything (rye flour, toasted seeds, levain, water and salt) really well. (I used my hands, just because I like getting my hands into dough no matter how sticky and messy things get.)
  3. Press the dough into the tin and smooth the top with something wet. I used my fingers.
  4. Wait. I had to wait 9 hours and 45 mins for the dough to just peek over the rim of the tin. It winter here, so that’s to be expected.
  5. Bake a 220dC for 30mins, then reduce the heat to 200dC and bake for another 45 mins. I removed the loaf from the tin and baked it on a oven tray for the last 30 mins of the bake.
  6. Cool and wrap in a linen cloth. Wait some more. I waited 20 hours to slice this one.

I did end up with a bit of a crack in the loaf, i'm not sure what that's about though (any insights are welcome...)

The crumb moist and very tender, no chewiness. The crust softened up nicely while the loaf was wrapped up.

The taste is lovely, the sunflower seeds add a nice nuttiness. It’s sourer than the white flour version, probably because the bulk ferment took about double the time.

As with my previous two loaves, I think whole grains make think better. Well, for my tastebuds at least! :)

 Happy baking

somuchmess's picture
somuchmess

Overnight country blonde (fwsy)- how wet is too wet

 

I've recently started dipping my toes into sourdough baking, having previously only baked yeasted bread. 

 

The overnight country blonde in Flour Water Salt Yeast seemed interesting, so I thought i'd give it a go.

 

My initial pre-ferment looked great, lots of expansion, smelt about right. 

 

I then did the autolyse step, giving me a wet but relatively firm dough to which I added salt and the required amount of pre-ferment. 

 

After mixing as suggested, this dough was fairly wet. I then started doing the folds and this is where I've begun to doubt myself. 

 

I'd previously baked a lot from Reinhart's books, where he also uses a stretch/fold method. Previously after doing this as instructed I eventually ended up with a relatively stable ball (it held its shape for a little while, obviously falling when left for extended periods). With the overnight country blonde recipe however its remaining fairly liquid. 

 

Watching the videos that accompany the book on youtube, Forkish seems to have this 'issue', but the pictures in the book suggest that the dough be a lot firmer after these folds. 

 

Would appreciate any advice. 

 

Best 

Danni3ll3's picture
Danni3ll3

Grains and Seeds Bread

From Bien Cuit.

This has lots of different whole grains and seeds. I made this in the past and really enjoyed it. It didn't have the oven spring of the first time I made it but the taste was still awesome. I took a boule to pair with spinach dip on the weekend and everyone loved it.

This has two leavens:

1. First levain is 40 g of starter, 80 g cool water, 80 flour. Second levain is 120 g of toasted millet, 80 g toasted amaranth, 20 g black sesame seeds, 16 g of dark rye flour, 20 g starter and 120 warm water. Both sat overnight.

2. Next morning, I autolysed 740 unbleached flour, 80 buckwheat flour, 60 partially sifted local stone ground wheat, 60 g of whole spelt flour, 60 g of dark rye flour with 700 cool water. This sat for an hour.

3. I then added 30 grams of sea salt, 2 g instant yeast and both starters. I did the slaps and folds to integrate everything.

4. The dough then went into bulk fermentation with folds every half hour. The bulk fermentation was done in 3 hours which was a huge contrast to my other dough which fermented at the same time and it took 7 and half hours. Weird since I used cool water with this one and warm water with the other dough. 

5. I divided and pre-shape using the letter fold method and let it sit for a half hour. I shaped again and put them seam side up in the baskets. They proofed on the counter for 30 minutes and then into the fridge for an overnight proof.

6. The boules were baked as per usual: 500F for 20 minutes covered in dutch oven, 10 minutes at 450F and then lid off for another half hour.

This is a solid stick to your ribs kind of bread. Very interesting flavours that really pop out when toasted.

Crumb shot:

JnJsPretzels's picture
JnJsPretzels

Perfecting Pretzel Prep

Hey guys.  I am thinking of starting up an in home flavored soft pretzel business so I am sure I will have a ton of questions.  Instead of flooding the forum I will post all of my pretzel related questions for you guys here.  If you are willing to help me out, please keep a check while I create my path.

I have come up with a recipe for a soft pretzel.  It is 2 cups Krusteaz Buttermilk Pancake Mix and 3/4 cup water.  This dough has a sweeter less yeasty flavor than typical soft pretzels.  I'm not a fan of yeasty flavor.  I boil this in 5 cups water and 1/3 cup baking soda for 30 seconds and then bake at 425 for 12 minutes.  This has proven to be a good basic recipe to branch out from with one exception.  My dough is hard to roll into a strip as it has VERY little stretch.  If I add more water to add extensibility, the dough becomes too sticky.  I have contemplated adding oil to see if that helps, but I am not sure how much to start tinkering with for an amount.  I am also not sure of how much water to cut out or a good water to oil ratio.  Any ideas?

 

To give a little background as to where I am going, here is my flavor list:

Sweet - Sea Salt and Caramel Drizzle, Triple Chocolate Drizzle (dark, white, and milk), Peanut Butter Chocolate Drizzle, Maple Bacon, Cinnamon and Sugar, Powdered Sugar and Honey

Savory - Garlic Parm, Chive, Ranch, Pepperoni n Mozz, Jalapeno, Bacon and Sun Dried Tomato, Bacon, Garlic Greens

Plain with Dip in knots or sticks (nacho, cream cheese, pb n j, or marinara)

Cheese stuffed pretzel sticks (Mozz, pepperjack, and cheddar)

Honey Butter Pretzel Monkey Bread

 

Plus potential for customized recipes with herbs n cheeses.

also, if I were adding dried chives (or any dried herbs) instead of fresh, would I bloom them in warm water first to rehydrate?

would I be able to add a pan roasted minced garlic to my dough and have it still hold?

 

sorry... so many questions.

pizza fool's picture
pizza fool

Pain de Campagne

 

Howdy!  Miraculous taste on these.  Maybe my best loaves ever, despite being slightly misshapen.

Refreshed starter from fridge

12g / 25ml / 13g ww / 13g KA bf

about 24 hrs room temp

and then a second refresh

12g / 25ml / 13g ww / 13g KA bf

for 6 hours.

Levain - I used ice water because of the room temp (it's summer here in Philadelphia) and because it'd be overnight.

15g starter / 200 ml at 40F / 150g Warthog ww / 50g rye

8 hrs

Autolyse

415g levain / 525 ml at 75F / 800 KA bf

30 min

Salt

20 g / 50ml at 75F

30 min

Stretch and Folds

Every 10 min x 4

Bulk Fermentation

Oiled dough bucket at room temp for 3.5 hrs, until doubled

Shape and Proof

No bench rest. Fridge for 8 hrs

Bake

Preheat Lodge DOs for 500F for 25m

Parchment paper transfer and cornmeal on bottom of DOs to prevent burned bottom

Then 500F for 20m, 450 for 10m, lids off, 25m more.

 

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